These delightful treats take me back to my childhood. There is something about the texture and flavor that reminds me of fridge cake. Did you ever make these as a kid? It was literally the only thing I could ‘bake’ successfully during primary school. And it didn’t involve an oven so my Mum was chilled with me exercising my independence.

I always craved sweet things (who didn’t at that age), but on a day when my sugar cravings were particularly strong, I would flip through the old recipe file. This file holds so much history and is filled with baking ingredient stained pages, some of which were typewritten. I used to love flipping through it and picking something I felt like making. Back to the fridge cake…this recipe traditionally involves tea biscuits, cocoa powder, powdered sugar, and butter. You know, all the good stuff.

So now 15 years, a few food allergies and much better baking skills later, I created a paleo version. BY ACCIDENT! Clearly I was channeling my 12 year old self. What I actually set out to make was paleo fudge. But then I got far too excited with the ingredients and it came out tasting splendid! But not fudge.

I chopped some dates and put them in a saucepan of simmering water. The dates soak up all the water and break down (with the help of a spoon) to form a paste.

The cacao nibs and shredded coconut got blitzed in the food processor until fine. I then added some tahini sesame butter (you can use any nut butter here). Then in went a fair amount of coconut oil to make a very silky paste. You could use dark chocolate or cacao powder instead of cacao nibs for this I’m sure! Use your baker’s intuition 😉

Date paste gets chucked into the processor as well to join the party. Then I let them dance around together until well combined and ready to put in a dish. Let them chill out in the fridge after the crazy processor party.